In a small bowl, mix together the garlic, peanut butter, oil, tamari, vinegar, honey and lime.
In a large bowl, combine the rice noodles, cabbage, carrot, onion, garden herbs and sesame seeds.
Pour the combined dressing over the noodle and vegetable mixture. Mix the rice and vegetable mixture until coated in the dressing.
Remove the fibrous ribs from the kale, rip into bite-sized pieces, and then using clean hands, rub the leaves together for 2-3 minutes, until they become tender and dark green.
Toss the strawberries, carrot, and feta with the kale and set aside.
In a separate bowl or jar with a lid, whisk or shake together the olive oil, balsamic vinegar, lemon juice, garlic, basil, salt, and pepper.
Toss salad with dressing just before serving.
Place water and 1/4 teaspoon salt in a medium sized pan over high heat and bring to a boil.
Remove from the heat and add couscous, stirring once.
Cover and let stand for five minutes.
As the couscous is cooking, place the peppers, tomatoes, cucumbers, currents, garlic, green onion, parsley, basil, olive oil, lemon juice and the other 1/4 teaspoon salt in a large mixing bowl.
After the couscous has stood for five minutes, remove the top and fluff with a fork.
Add to the vegetables and fold together to coat well.
Add the mozzarella and fold in gently.
Chill at least 2 hours before serving.
Place the water in a large stock pot over high heat.
Add the potatoes to the stock pot. Bring to boil and then reduce heat until the water is at a slow boil.
Cook the potatoes about 10 – 15 minutes until slightly soft in the middle. They should be firm when squeezed.
Remove from heat and drain water.
Add the olive oil, roasted garlic, vinegar, celery, salt, pepper and green onions. Toss well. Serve warm.
Place the beans, cucumber, pepper, onion, capers, olive oil, lemon juice, mint, tomatoes, salt and pepper in a large bowl.
Toss well.
Add the yogurt and toss well. Chill well before serving.
Place the yogurt, milk, salt, pepper, celery seed, sugar and cilantro in a large mixing bowl.
Whisk until smooth.
Add the sliced bok choy and toss well until coated.
Chill well before serving.
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth.
Chill for at least 2 hours.
Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels.
Slice the lettuce crosswise and place in refrigerator until needed.
When ready to serve, place the romaine lettuce and croutons in a large bowl and drizzle with 2 Tablespoons dressing per serving. Toss gently and serve.
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini.
Cut the zucchini into medium dice. This should be about 1/4 inch cubes.
Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Preheat the oven to 375°F.
Place one of the red peppers on a sheet of aluminum foil and roast for about 20 minutes, turning until blackened.
Remove and place in a brown paper bag.
When cool, peel and seed the pepper.
Place the roasted pepper, oregano, olive oil, vinegar, salt, and honey in a blender or mini chopper and process until smooth.
Place the white beans, celery, and green onions in a bowl.
Seed and dice the remaining red pepper. Add to the bowl with the dressing.
Fold together until well blended.
Chill well before serving.
Place the olive oil, salt, lemon juice, lemon zest, vinegar, salt and pepper in a large mixing bowl.
Whisk until blended.
Place the white beans, tomatoes, mozzarella, celery and basil in the bowl.
Fold together gently.
Serve.
